Wild Blueberry Oat Muffins |
Serve these muffins straight out of the oven for a warm snack or tasty breakfast. Serves 12.
Prep time: Approx. 60 min.
Ingredients
- 1 cup old-fashioned oatmeal, uncooked
- 1 cup skim milk
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup light brown sugar
- ¼ teaspoon cinnamon
- 1 tablespoon grated orange rind
- ⅓ cup vegetable oil
- 1 egg
- ½ cup walnuts, chopped (optional)
- 1 ½ cup wild blueberries, frozen
- 3 tablespoons powdered sugar
Directions
1. Preheat oven to 425 F (225 C). Mix oats and milk in a bowl. Soak for about 10 minutes. Add egg, sugar, oil, grated orange rind and stir until well blended.
2. In a second bowl, combine all purpose and whole wheat flour, baking powder, baking soda and walnuts. Mix well and fold into oatmeal mixture until just moistened. Do not over mix. Gently fold in 1 cup of the frozen wild blueberries. Reserve remaining berries.
3. Butter or place the paper holders in muffin pan. Fill muffin pan cups ⅔ full with batter. Using a spoon, sprinkle a few wild blueberries on top of each muffin. Bake for approximately 20 minutes. Remove muffins from tin and cool on wire rack. Using a strainer or sifter, sprinkle muffins with powdered sugar.
Approximate nutritional analysis per serving:
Calories: 220
Fat: 10 g
Cholesterol: 15 mg
Sodium: 105 mg
Carbohydrate: 29 g
Protein: 5 g
Fiber: 3g
Recipe courtesy of the Wild Blueberry Association
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